granadilla sorbet (passion fruit)

I have a deep love affair with ice cream that goes back a long way, and I am now mildly obsessed with making it since buying my semi industrial Italian ice cream machine about 8 years ago. I had ideas of starting an ice cream shop where I would make premium ice cream to sell to people living in a country which at the time did not have any super premium ice cream brands (this was circa the launch of Haagen Dasz).

That dream hasn’t entirely faded, but now I just love making it for fun.

This recipe for granadilla sorbet (or passion fruit as it would be called in other parts of the world) is the best ever, and should remind any South African of a day at the beach where granadilla lollies are sold.

Heat the orange juice and add the sugar, stirring until it has dissolved.

Add the granadilla pulp and chill in the fridge.

By Hand

Freeze the mixture for an hour and then fold the beaten egg whites through and then freeze again. Beat the sorbet every hour or so until the mixture has formed frozen crystals and then leave until ready to serve.

machine

Pour the fruit mixture into the ice cream machine and churn until it is the right consistency.

Add the beaten egg whites and churn for about 20 seconds, scraping down the sides to ensure that they are incorporated.

I am obsessed with anything passion fruit (or passiflora as we call it in Israel). I have some beautiful passiflora plants in my yard and cannot wait from them to fruit. I will have to try this amazing dessert!

Hi Paula, you can use the pulp if it contains no sugar, or adjust the quantities of sugar to accommodate it. In South Africa the tinned granadilla pulp has sugar. I tried one batch with 25% pulp and it was fine. I prefer the slightly fresher and sharper taste of fresh granadilla’s though. Enjoy! Sam

Sam.. i just attempted to make it, following your instructions.. but as i took it out of freezer to add egg whites, it doesn’t seem to want to fold in, it just floats on top.. was the mixture supposed to be runny or half frozen when mixing? because mine was still runny, cold, but runny.. i mixed it all in though.. am i setting up myself for disaster or will it be okay??

Hi Nas, I assume you are making it by hand? I have only ever made it with my machine. You will need to get the mix to a firm stage before adding the egg whites. So freeze mix, freeze mix, until you get a firmer consistency. Add the egg whites, whisk through and then carry on the free whisk process.

HI SAM, I’M DIABETIC…..IS THERE A WAY TO MAKE SORBET WITHOUT SUGAR? I HAD FIVE “LITTLE” PLANTS GROWN FROM SEED AND DECIDED TO PLANT THEM ALL!!! NOW I’VE GOT FIVE VINES STARTING TO BLOSSOM AND WILL PROB HAVE ENOUGH FRUIT TO SUPPLY ALL THE SUPERMARKETS IN SOUTH AFRICA!!! REGARDS, RODNEY ELIASTAM (UITENHAGE)